METHODS FOR PRESERVING FOODS AT AMBIENT TEMPERATURES

Abstract: The invention is directed to the preservation of foods such as fruits, vegetables, and gourds, for long term storage at ambient temperatures without the need for chemical preservatives. The food is fermented to remove at least most of the sugar, the fermented food is heated to inactivate endogenous catabolic enzymes, and the heat treated food is placed into a container and sealed with a minimum of headspace. The preservative-free food is ready for extended transport or storage for upwards of six months without any significant loss or spoilage.

Description: METHODS FOR PRESERVING FOODS AT AMBIENT TEMPERATURES Background of the Invention 1. Field of the Invention. This invention relates to methods for the long term preservation of foods at ambient temperatures. Using these methods foods such as fruits, vegetables, gourds, and even meats and fish can be packaged and prepared for unrefrigerated shipment and storage without any need for chemical preservatives. 2. Description of the Background. Most foods are perishable over time and have a limited storage period before they must be sold or destroyed. Fruits and vegetables are particularly sensitive to decay and long term storage is nearly impossible without some form of freezing or refrigeration. Typically, these foods can only be preserved using complicated and often expensive procedures. Some of the more common procedures involve dehydration , salinization , acidification , lyophilization , pasteurization, or canning. Although all are useful methods of food preservation each has its drawbacks. For example many foods cannot be pasteurized. Salinization and acidification, although performed safely for hundreds of years, is not possible for certain foods, and few foods can be dehydrated without the irreversible loss of nutrient value. Other methods simply render the food unpalatable. One of the most common and widely used method of food preservation involves the use of preservatives. Preservatives are chemicals which act to inhibit the putrefaction and decay of perishable foods. Once incorporated into a food, chemical preservatives simply create an environment unfavorable to these microorganisms that would otherwise multiply and render a food inedible. Some of the simple preservatives are relatively harmless whereas others pose more of a risk. For example, nitrites, sorbate, and benzoate are widely used in foods such as fresh fruits, vegetables, meats, oils, and juices, all of which are consumed daily. However, these chemical agents can produce a hypersensitivity reaction in certain individuals. Although a rare occurrence, avoidance is clearly desirable as there will always be those individuals in the population which are unable to tolerate even the smallest doses. There is also a significant trend in the industry away from the use of preservatives. Preservatives are expensive and their cost is added to the cost of the food. To reduce this cost would be clearly preferable. Further, consumers are increasingly demanding products which are free of all added chemicals. To be able to eliminate the use of preservatives would produce a highly desirable product. Summary of the Invention The present invention overcomes the problems and disadvantages associated with current strategies and designs and provides new methods for the preservation of foods for long term storage at ambient temperatures without the use of chemical preservatives. One embodiment of the invention is directed to a method for the long term preservation of a food including fruits, vegetables, gourds, meats, and even fish. Once food is fermented to remove at least most of its sugar content. The fermented food is heated to inactivate endogenous catalytic enzymes and packaging into a container under near vacuum conditions to reduce package headspace. The preferred embodiment for this invention is the cucumber and cucumbers prepared according to the methods of the invention can be preserved for at least six months. Another embodiment of the invention is directed to the foods packaged by the method of the invention. Foods such as fruits, vegetables, and gourds are stable for upwards of six months at ambient temperatures when prepared according to the invention. Other embodiments and advantages of the invention are set forth in part in the following description and, in part, will be obvious from this description or may be learned from the practice of the invention. Brief Description of the Drawings Figure 1. Yeast and Mold Count of Preservative-free Pickles. Figure 2. Texture Assessment of Preservative-free Pickles. Figure 3. Appearance Assessment of Preservative-free Pickles. Figure 4. Flavor Assessment of Preservative-free Pickles. Description of the Invention The present invention, as embodied and broadly described herein, comprises methods for the preservation of foods for long-term storage at ambient temperatures without the use of chemical preservatives. Long term stability of food reduces waste, lowers the risk of contamination, and provides for a more stable and consistent food product. Further, without preservatives, foods are healthier, more desirable and palatable, and do not carry the risks associated with chemically preserved foods. One embodiment of the invention is directed to a method for preserving otherwise perishable foods for long periods of time at ambient temperatures. This method is useful for the storage of foods such as fruits and vegetables, gourds and legumes, rice and grains, fish, fish products, meats, and poultry. Preferably, the food is a vegetable selected from the group consisting of carrots, cabbage, soy beans, peppers, cauliflower, artichokes including artichoke hearts, onions, tomatoes, string beans, beets, broccoli, brussel sprouts, okra, potatoes, beans including lima beans, pinto beans, and black eyed peas, radishes, corn, asparagus, hearts of palm, and peas. More preferably, the food is a gourd such as a cucumber, or a fruit such as a green olive. Cucumbers subjected to the method of the invention are called pickles which may be prepared as dill, fresh-pack, gherkin, sweet, Kosher, kim-chi, or some similar type. For the purpose of clarity, the remainder of the description shall refer to the preferred embodiment, the preservation of cucumbers, but the embodiments and advantages disclosed are equally applicable to other types of foods. Cucumbers are harvested and collected into bushels for transportation and processing. After collection, the cucumbers can be stored or immediately processed, for example by sizing, inspecting, grading, washing, and the like, as their condition permits, and loaded into open air tanks. The tanks are filled with a liquid such as, for example, brine, which prevents softening of the cucumbers and influences the type and extent of microbial growth which will occur. High salt concentrations are used to ferment vegetables such as cabbage whereas lower salt concentrations are preferred for firmer foods such as carrots, olives, and cucumbers. Brine comprises water plus between about 10% to about 15 % sodium chloride, but may also include additional chemicals such as calcium chloride which prevents softening of vegetables during fermentation, or acids such as glacial acetic acid or vinegar, or lactic acid to lower the pH of the brine to below 4.5, preferably about 4.2, which during fermentation supports propagation of the acid producing bacteria. During fermentation, the tanks are purged with air or inert gas, for example nitrogen, to prevent the accumulation of carbon dioxide. Examples of useful fermentation procedures are found in United States patents 3,865,351, 3,932,674, and 5,002,778, which are hereby specifically incorporated by reference. Fermentation may be initiated and carried out using the microflora which is indigenous to the food. Although all fermentations are natural processes, this method is sometimes referred to as natural fermentation. Alternatively, fermentation may be initiated using starter cultures of pure bacteria. Starter cultures are pure cultures of one or a few microorganisms which are actively growing. When added to the cucumber tanks, these culture immediately begin the process of fermentation. Dormant starter cultures, for example lyophilized or frozen, may also be used which simply require a longer period of time to begin fermentation. These microorganisms are typically added in sufficient quantities to overwhelm any other which may be present in the cucumber tank to quickly establish the preponderance of the desired bacteria. Preferred starter cultures are selected from the group consisting of species of Streptococcus, Leuconostoc, Pediococcus, Lactobacillus, Lactococcus, Micrococcus, Saccharomyces, Aspergillus, and combinations thereof . Some of the preferred species of microorganism include Lactobacillus plantarum, Pediococcus acidilactici, Pediococcus pentosaceus, or Pediococcus cerevisiae. Homofermentation or heterofermentation using one or a few particular microorganisms is preferred for those foods where a certain flavor, consistency, crispness, or result is desired. The fermentation process using the normal microflora of the food is complex and can be divided into four stages, initiation, primary and secondary fermentation, and post-fermentation. During initiation, the various microorganisms compete for dominance in the tank. Large scale growth and competition between the microorganisms of the tank leads to a predominance of one or a few particular types which conduct the majority of primary fermentation. In a short period of time, usually hours to days, the acid producing bacteria predominate. These bacteria secrete large quantities of acid which inhibits the proliferation of most other microorganisms. If at the conclusion of the primary fermentation step there is a residual sugar content, secondary fermentation reduces the sugar content even lower. Secondary fermentation is performed by microorganisms such as yeast. Fermentation continues for between about one to ten weeks and is preferably about three weeks. The end point of fermentation is determined by a sugar test. The sugar content of the resulting material should be very low, less than about 0.25 % sugar. If greater than 0.25 % sugar fermentation is continued. After fermentation, the cucumbers are washed, if necessary, transferred to, for example, processing tanks where they are further treated (i.e., inspected, graded, sorted, and the like), and filled with water. In the processing tanks, the fermented cucumbers and water are heated to between about 130°F to about 150°F, for between about ten minutes and about two hours. Preferably, the cucumbers are heated to about 140°F for about forty minutes. This step inactivates catabolic enzymes which may be present, such as polygalacturonase and other enzymes associated with food softening, desalts the fermented cucumbers, and lowers the overall microbiological content. Heating reduces the salt content of pickles about 50% from about 6% to about 3% . Optionally, during heating coloring agents may be introduced into the tanks. Upon cooling to about 100°F, tanks of the heated and desalted pickles are emptied and the food product sorted. Sorting may be by size, color, weight, texture, or any other method which is appropriate for the particular food type. At this step, food is typically cut to a desired size and shape using, for example, slashing equipment, chippers, macerators, and the like. Alternatively, the cucumbers are cut, sliced, or otherwise processed at an earlier step such as prior to fermentation. The pickles and a covering brine solution are placed into containers at a ratio of between about 50:50 to about 90: 10 (solid:liquid). The ratio of solid to liquid is determined and measured by, for example, an electronic scale such as an eagle scale. At this stage flavorings, colorings, and other supplements may be added. Each supplement is checked to ensure that it is not introducing contaminants or sugar into the containers. The container may be a fixed pouch of, for example, glass, plastic, or ceramic, or a flexible pouch of, for example, plastic or another similar material. The container is preferably polyethylene or polystyrene plastic, and more preferably a FlexPak™ pouch (Vlasic Foods), a flexible plastic pouch made of polyethylene plastic which has a total capacity of about eighty fluid ounces. Flexible pouches can be easily and safely sealed with a very small amount of headspace. Sealing a FlexPak™ pouch is performed by placing a layer of plastic over the open end of the pouch and sealing it in place with heat. Sealing is performed in a near vacuum to minimize headspace in the packages. Packages prepared by the method of the invention preferably have a headspace of less than about 0.2 % of the total volume of the container. FlexPak™ headspace is no more than five cubic centimeters by volume. Alternatively, fixed containers may also be used. These containers are filled and tightly sealed. They possess less than about 0.2% headspace and are hermetically sealed to prevent leakage. Pickles stored in this manner can be maintained for long periods of time, such as for at least about two months, preferably about three months and more preferably at least about six months, without any significant degree of spoilage. The degree of spoilage may be determined by the amount of fungal, such as mold, or yeast growth in the pouches. The preferred method is to test for an increase of undesirable microorganisms, such as mold and yeast as an indicator of contamination. At monthly intervals, or shorter if desired, samples of food and/or liquid are removed from the pouch. Solid material is placed in a nutrient solution and macerated in, for example, a blender or a stomacher. Liquid samples and the macerated solid samples are spread onto standard petri plates containing agar selective for yeast and/or mold such as phytone yeast extract agar (PYEA) or potato-dextrose agar. Colonies which grow are counted, and the number of colonies per sample extrapolated to the total number of microorganisms per gram. The pickles are screened and analyzed for appearance, flavor, and texture. Generally, these parameters are determined by panels of volunteers or experts. In all cases, color, flavor and appearance are at least acceptable and often as good as control samples of fresh pickles. The following examples are offered to illustrate embodiments of the invention, but should not be viewed as limiting the scope of the invention. EXAMPLES Example 1. Preparation of Preservative-free Pickles - Fermentation. Whole cucumbers were collected, graded, sized, sorted and loaded into open air tanks. These tanks were filled with sufficient brine (11.25 % NaCl, CaCI 2 , pH 4.2 with acetic acid) to cover the cucumbers. Fermentation was initiated from the natural flora of the cucumber surface and proceeded for twenty- one days (average) at ambient temperature (between about 20 °C and 25 °C). Tanks were purged with air during the fermentation process. After twenty-one days the fermented cucumbers, now referred to as pickles, tested negative (less than 0.25% sugar) for sugar content using the Climtest 5-drop assay (Ames Corp.). These pickles were transferred out of the fermentation tank and placed into processing tanks which were filled with plain water. Example 2. Preparation of Preservative-free Pickles - Heating and Processing. Pickles were heated to and maintained at 140°F for forty minutes in the processing tanks. Tanks were allowed to cool to about 100°F and samples were again tested for sugar content which was again less than 0.25% using the Clinitest 5-drop assay. Pickles were removed from the processing tanks, prepared into slices, and assayed again for sugar content as an indication of possible contamination which was again negative, less than 0.25 % sugar. Sliced pickles were screen for physical defects and conveyed to the eagle scale for filling of the containers. Example 3. Preparation of Preservative-free Pickles - Packaging. Sliced pickle chips were loaded into 80 fluid oz. FlexPak™ polystyrene or polyethylene pouches. Under a near vacuum, pouches were sealed by pressing the open end of the pouch onto a heat element, melting and fusing the plastic closed. Headspace in the pouch was no more than about five cubic centimeters ( < 0.2%) for any pouch. Pouches were placed in the dark at ambient temperature for a period of six months. Each month samples were opened and tested for sugar content using the Clinitest assay. Each month the test results were negative. Example 4. Preparation of Preservative-free Pickles - Contaminant Testing. At monthly intervals, individual pouches were opened and samples of liquid and solid were removed. Each sample was tested for growth of yeast and mold. Liquids were diluted ten fold in solutions of peptone- water and directly applied to PYEA plates. Solid samples were placed in a solution of peptone- water, added to a Stomacher (Labline) for about one minute and plated on PYEA plates. Plates were incubated at 86 °F for four to five days and the numbers of colonies which developed counted. The count of yeast and mold was made and charted for the entire six month period (Fig. 1). No significant increase in yeast and mold colonies was observed over the entire period of the study. Example 5. Preparation of Preservative-free Pickles - Sensory Testing. The pickles were tested for color, appearance, and flavor. Samples were obtained at monthly intervals and judged by a panel of food technology experts. The color, overall appearance, and flavor of the pickle samples were determined. These experts judged the pickles to be as good as control (9-10), acceptable (6-8), unacceptable (3-5), or rejected (1-2). Control samples were samples which had been stored in the same solution containing the flavoring agents at 35 °F. Results were determined for pickles prepared in the presence or absence of potassium sorbate (0.035 %) and stored at 35°F (controls) or 86°F. The higher temperature was selected as a test to artificially accelerate the aging process and to increase growth of yeast and mold. In the absence of potassium sorbate, texture (Fig. 2), appearance (Fig. 3), and flavor (Fig. 4) were each deemed to be acceptable or as good as controls indicating that the method of the invention produces a product which can be stored at ambient temperatures for long periods of time which is nearly equal in quality to a fresh counterpart. Other embodiments or uses of the invention will be apparent to those skilled in the art from consideration of the description and practice of the invention disclosed herein. It is intended that the description and examples be considered exemplary only with the true scope and spirit of the invention being indicated by the following claims.

Claims: We Claim: 1. A method for preserving a food for long term storage at ambient temperatures without chemical preservatives comprising the steps of: a) removing at least most of the sugar from the food by fermentation; b) heating the fermented food to inactivate endogenous catabolic enzymes; c) packaging the heated food into a container; and d) sealing the container under near vacuum conditions to minimize package headspace. 2. The method of claim 1 wherein the food is a fruit, a vegetable, or a gourd. 3. The method of claim 2 wherein the fruit is an olive. 4. The method of claim 2 wherein the vegetable is selected from the group consisting of carrots, cabbage, soy beans, peppers, cauliflower, artichokes, and onions. 5. The method of claim 2 wherein the gourd is a cucumber. 6. The method of claim 1 wherein the preserved food can be stored for at least about three months. 7. The method of claim 1 wherein the preserved food can be stored for at least about six months. 8. The method of claim 1 wherein fermentation is performed by indigenous microflora of the food. 9. The method of claim 1 wherein fermentation is performed by adding a microorganism culture selected from the group consisting of species of Streptococcus, Leuconostoc, Pediococcus, Lactobacillus, Lactococcus, Micrococcus, Saccharomyces, Aspergillus, and combinations thereof. 10. The method of claim 9 wherein the species of Lactobacillus is L. plantation. 11. The method of claim 9 wherein the species of Pediococcus is P. acidil→actici, P. pentosaceus, or P. cerevisiae. 12. The method of claim 1 wherein the fermented food is heated to between about 130°F to about 150°F for between about ten minutes to about two hours. 13. The method of claim 1 wherein the fermented food is beated to about 140°F for about forty minutes. 14. The method of claim 1 wherein the heating step also reduces the salt content of the fermented food. 15. The method of claim 14 wherein the salt content of the fermented food is reduced by about 50%. 16. The method of claim 1 wherein the catabolic enzymes inactivated are polygalacturonases . 17. The method of claim 1 wherein the container is a flexible pouch. 18. The method of claim 17 wherein the flexible pouch is a polyethylene or polystyrene plastic. 19. The method of claim 18 wherein the package is sealed by heating to fuse an open end of the plastic pouch. 20. The method of claim 1 wherein the sealed container has about 0.2% by volume of headspace. 21. The method of claim 17 wherein the flexible pouch is a FlexPak™ pouch. 22. The method of claim 21 wherein the FlexPak™ pouch has about five cubic centimeters of headspace. 23. A preservative-free food packaged for long term storage made by the method of claim 1. 24. A method for preserving a food for long term storage at ambient temperatures without chemical preservatives comprising the steps of: a) removing at least most of the sugar from the food by fermentation; b) heating the fermented food to about 140°F for about forty minutes to extract excess salt and inactivate endogenous catabolic enzymes; c) packaging the heated food into a flexible pouch; and d) sealing the pouch under near vacuum conditions to minimize package headspace. 25. A food preserved and stored by the method of claim 24. 26. The food of claim 25 which comprises cucumbers, olives, carrots, soy beans, peppers, cauliflower, onions, artichoke hearts, cabbage, or combinations thereof.

Inventors: ADAMS JAMES R, HANLIN JOHN H, KITTEL IVAN D, KO SANDY S, MAYER BRIAN K, SPONTELLI CHRISTOPHER C, ADAMS, JAMES, R., HANLIN, JOHN, H., KITTEL, IVAN, D., KO, SANDY, S., MAYER, BRIAN, K., SPONTELLI, CHRISTOPHER, C.
Applicants: CAMPBELL SOUP CO, CAMPBELL SOUP COMPANY
Application year: 1994
Main classification: A23B7
IPC codes: A23B7, A23B9